Roti Not Puffing: Causes and Simple Fixes

When working with roti not puffing, the situation where a chapati stays flat instead of ballooning during cooking. Also known as flat roti, it usually points to issues with dough, heat, or technique. You’ll also hear about baking soda, a alkaline leavening agent that can create air pockets in roti dough. and baking powder, a combined acid‑base mixture that releases gas when heated. Lastly, many cooks add oil in roti dough, which softens the gluten network and helps steam travel. Understanding how these pieces fit together makes the difference between a flat disc and a puffed, airy roti.

First up, dough hydration and flour choice. A roti that won’t puff often starts with a dough that’s too dry. Aim for a soft, pliable ball that feels slightly tacky—not sticky. Whole wheat flour absorbs more water than refined flour, so you may need an extra splash of water or a dollop of yogurt. The key semantic link: roti not puffing requires proper moisture to enable gluten development. When the gluten strands are well‑hydrated, they stretch and trap steam, giving the roti its lift.

Heat Management and Rolling Technique

Even the best dough can stay flat if the pan’s temperature is off. A medium‑high skillet should sizzle the moment the roti touches it, but not smoke. Too low, and the roti dries out before steam forms; too high, and the exterior burns while the interior stays raw. The semantic triple here is: correct heat influences puffing, and puffing depends on steam generation. Roll the dough to about 6‑7 mm thickness—thin enough to cook fast, thick enough to hold steam. Let the rolled circles rest for 5‑10 minutes; this relaxes the gluten and lets moisture settle, both crucial for a good puff.

Now, let’s talk leavening agents. Adding a pinch of baking soda to the dough can raise the pH, weakening gluten slightly and allowing steam to expand more easily. Use no more than ¼ tsp per kilogram of flour, or you’ll taste bitterness. Baking powder works similarly but releases carbon dioxide in two stages—once when mixed with water and again when heated. For roti, a tiny amount (½ tsp per kilogram) can give that extra lift without turning the bread cake‑like.

Oil timing matters too. Many recipes suggest adding oil after the dough has come together, which coats the gluten strands and makes them less tight. This is why the semantic connection: oil softens dough and aids steam travel, leading to better puff. If you forget oil, you can brush the skillet lightly before each roti; the thin film still helps the surface steam and prevents sticking.

Finally, quick troubleshooting: 1) If the roti sticks, the pan isn’t hot enough or there’s too much moisture. 2) If it burns before puffing, lower the heat and press gently with a cloth to encourage steam release. 3) If it stays flat despite all tweaks, check your flour—old flour loses its gluten‑forming power. Armed with these pointers, you’ll see a noticeable jump in puffiness.

Below you’ll find a curated set of articles that dive deeper into each of these areas— from the science of baking soda in roti to the perfect moment to add oil in the dough. Explore the tips, and soon your kitchen will be filled with fluffy, golden rotis popping up like little balloons.